Braised Chicken Legs, Onion & Bacon

Braised Chicken Legs, Onion & Bacon

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    4 large chicken leg portions, cut in half, with the thigh and drumstick separate 4 oz small button mushrooms
    Salt and pepper 2 sprigs of thyme
    3 Tbs vegetable oil, plus extra for seasoning 3/4 cup red wine
    16 baby onions, peeled 2 1/2 cups chicken stock
    2 oz smoked bacon, cubed, or lardons


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    • 1

       Preheat the oven to 325°F.

    • 2

      Season the chicken pieces with salt and pepper. Heat a heavy flameproof baking dish over medium heat. Pour in the vegetable oil and, once it is hot, seal the chicken pieces by turning them over once or twice in the baking dish, until golden brown all over. Remove from the baking dish and set aside.

    • 3

      Reduce the heat, add the baby onions, and cook, stirring gently for 4-6 minutes, until they start to color. Add the bacon, mushrooms, and thyme and cook for another 5 minutes. Add the red wine, allow it to bubble, and reduce the liquid by half. 

    • 4

      Reintroduce the chicken to the dish and add some of the chicken stock so that it covers the chicken three-quarters of the way up-- some of the skin should stay clear of the liquid to brown. Place in the oven for 40 minutes, or until the chicken is cooked through. Test the pieces with a skewer-- the juices will run clear when the chicken is cooked.

    • 5

      If the sauce seems a little thin, remove the chicken and set it aside. Bring the sauce to a boil and let it reduce until it has a thicker consistency. Then put the chicken back in the sauce to keep it warm.

    • 6

      To serve, place a drumstick and thigh piece on each plate and surround with the sauce.

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